Ronald Bukri was born in Durrës, Albania in 1987 and grew up in Tuscany. His culinary training developed in respected kitchens across Italy, the United Kingdom, and Australia — Il Canto, Arnolfo, Inkiostro, Atman, Sketch in London, and Guillaume at Bennelong in Sydney — places where technique becomes language and precision shapes expression.
From these experiences, Bukri formed a clear belief: cuisine is essence, not effect. What is essential remains; what distracts disappears. His approach is grounded in balance, discipline, attentive listening, and the study of global culinary cultures — from the Mediterranean and the Balkans to Eastern fermentations, grains, legumes, and meticulously treated marine ingredients. Memory becomes depth; invention gives form.
In 2023, Bukri opened Coro in Orvieto with Francesco Perali, housed in the former church of San Giuseppe — a space whose stone and light mirror his sense of restraint and sincerity. His cuisine rejects the superfluous, expressing itself through clean extractions, precise cooking, and lucid sauces.
In 2025, Coro received international recognition from the Prix Versailles List, celebrating its architectural and conceptual coherence. Today, Bukri leads Coro with constancy and precision, pursuing a cuisine defined by clarity, necessity, and depth.
